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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 157.4
  • Total Fat: 2.5 g
  • Cholesterol: 3.8 mg
  • Sodium: 517.3 mg
  • Total Carbs: 29.6 g
  • Dietary Fiber: 6.0 g
  • Protein: 5.2 g

View full nutritional breakdown of Barley Asparagus "Risotto" w/Balsamic Vinegar calories by ingredient
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Barley Asparagus "Risotto" w/Balsamic Vinegar

Submitted by: TAMI_E

Introduction

This is a recipe that I got off one of the Weight Watcher's free handouts and decided to share. It was very good and relatively easy to make. I didnt add the parmesan cheese (I forgot) but the dish missed nothing by not having it. I used it as a side with a small pork chop I cooked up and it went perfectly. This is a recipe that I got off one of the Weight Watcher's free handouts and decided to share. It was very good and relatively easy to make. I didnt add the parmesan cheese (I forgot) but the dish missed nothing by not having it. I used it as a side with a small pork chop I cooked up and it went perfectly.
Number of Servings: 6

Ingredients

    2 tsp Olive oil
    1 Medium Onion, minced (chopped or however you want it)
    1 cup uncooked pearl barley (quick cooking one means faster cooking time, if you have the normal just means longer time cooking barley before adding asparagus)
    3 cups fat free chicken or vegetable broth (I used chicken)
    1/2 lb of asparagus, trimmed and cut into 2 inch pieces (I bought one 'bunch' and used them. About 10-12 in the bundle I bought)
    1 1/2 tbsp balsamic vinegar
    salt/pepper to taste
    2 Tbsp grated parmesan cheese

    With quick cooking barley I figure under 30 minutes to cook, with the normal barley 45-50 minutes for barley, but then the rest only takes a couple minutes.

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Directions

Warm oil in large saucepan over medium heat. Add onion and cook, stirring, til onion is tender. Roughly 6 minutes.

Add 1 cup barley and cook for about 1 minutes (to slightly brown I think) , then add broth cover and simmer over medium/low heat til barley is done. With quick cooking barley about 8 minutes, with the regular pearl barley it took 45-50 minutes.
Barley should be tender but a little bit chewy. There should be a little liquid in the pan but not overmuch. If it looks soupy you may need to cook off a bit more of the liquid (I did. I simply turned up heat and removed the lid then cooked it for a extra 5 minutes to reduce the liquid.)

At this point add the asparagus and stir it in, placing the lid back on.
Cook 2-3minutes, then remove from direct heat. Stir in chives and vinegar; season to taste with salt and pepper. Sprinkle with cheese and serve.
Yields about 1 cup per serving.

(If you like your asparagus a bit softer and not 'crisp-tender' simply cook it for another minute or two)
Without the parmasan cheese it saved about 8-10 calories per serving.


Number of Servings: 6

Recipe submitted by SparkPeople user TAMI_E.






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Member Ratings For This Recipe

  • The weather turned a bit cooler today and I had found a recipe for attached to my asparagus that was almost the same as this but your recipe I'm going to try because it has the balsamic vinegar, it will make a good meal for dinner tonight. Thanks - 8/18/10

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  • Yum. I switched up the veggies, added mushrooms and broccoli bites (what I had on hand ;) So fabulous! Thank you for sharing Tami!! Ps: I also went a little lighter on the balsamic V. - 8/9/10

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  • Phenomenal! My only change would be to lessen the vinegar just a tad. It was too much of a bite for my in-laws. Overall, though, very very very good! - 6/22/10

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